Roasted Chicken with Sage-Garlic Oil Recipe

Written by CMP on June 09, 2008
Roasted Chicken

There's something about a perfectly roasted chicken that warms my heart. At its simplest, roasting a chicken requires nothing more than a little olive oil, salt, and pepper. I had planned for this fresh Bell and Evans bird to spend a couple hours under the green dome of my Weber, but a last minute summer storm spoiled my plans. So I cooked this one indoors, flavoring it with a garlic-sage oil I made ahead. Be sure to prepare the oil a couple hours in advance of cooking the chicken so it has time to cool.


  • 1 Fresh Whole Chicken
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Cloves of Garlic, chopped
  • 7-8 Sprigs of Fresh Sage
  • 2 Tsp Kosher Salt
  • 1 Tsp Fresh Ground Black Pepper
  • 1/2 of a Lemon, cut into 4 pieces

A few hours before you'll be roasting your chicken, pluck 10 of the sage leaves of their stems and chop them up. Place them in a small (cold) sauce pot with the olive oil, garlic, and 1 Tsp of salt. Place over medium-high heat. Once garlic and sage begins to sizzle in the oil, wait 45 seconds, then remove from heat. Leave mixture in the pot and let it sit at least 1 hour. Strain oil into a small bowl and discard the garlic and sage remains.

Preheat oven to 375 degrees.

Rinse chicken under cold water (be sure to remove and gizzards that may be stuffed inside). Pat dry with toweling and place on a roasting rack in a large roasting pan. Rub the previously prepared sage-garlic oil all over the outside and inside of the chicken (reserve about 2 Tbs for basting). Mix remaining Tsp of salt and 1 Tsp of pepper together and sprinkle all over outside of chicken. Stuff lemon pieces and remaining sage sprigs into the chicken cavity. Truss up the legs and slide into the oven.

After about 45 minutes of cooking, remove from oven and baste with remaining sage-oil. Continue roasting until meat thermometer registers 180 degrees when inserted next to the thigh bone (about another 45 minutes, or 1 1/2 hours total cooking time).

Let the chicken rest 10-15 minutes before carving.

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